I now have thrilled him for about a month and am. Whether goulash, Bresse chicken in cream sauce or just a tomato sauce for pizza or pasta, everything tastes more intense. Through the closed cooking the dishes neither water nor lose taste and by the "knobs" on the bottom of the pot Teckels the food is sprinkled with water, it can not run dry. The processing of the pot is very good, the floor plan to 100% and it closes tight fashion and works very well on induction. Highly recommended are the sample recipes from Paul Bocuse ().